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1
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain.
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2
Slip off the skins and halve the tomatoes crosswise.
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3
Coarsely chop the tomatoes, keeping the juices and seeds.
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4
Preheat the oven to 375.
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5
In a large, deep skillet, heat 2 tablespoons of the oil.
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6
Add the garlic and crushed pepper and cook over moderate heat for 1 minute.
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7
Add the tomatoes and juices and season lightly with salt.
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8
Cook, stirring frequently, until the sauce has thickened, about 25 minutes.
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9
Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of olive oil.
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10
Toast for about 15 minutes, stirring once, until golden.
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11
In 2 separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes.
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12
Shake out the excess liquid and pat the slices dry.
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13
Spoon the tomato sauce into a shallow 2 1/2-quart baking dish and scatter the bread cubes on top.
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14
On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary.
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15
Place a strip of roasted pepper and anchovy and a stick of mozzarella at one end of each stack and roll up.
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16
Stand the rolls in the baking dish and brush with oil.
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17
Cover with parchment paper.
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18
Bake for about 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking.
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19
Let rest for 15 minutes before serving.
